You have probably seen packaged Yogi Tea in its many delicious flavors on the shelf at your natural food store or grocery market. Here is how you can easily make it from scratch! The spices are known in Ayurveda to help improve digestion, purify the blood, improve immune fitness, ward off intestinal parasites, and increase vitality. As the saying goes, "A cup a day keeps disease away..."

I like to make at least a gallon at a time. When it’s done, strain it (you can freeze the spices and save to make another smaller batch another day) and pour into a jar or lidded pitcher. Then when you desire a cup, just add the milk of your choice, bring it to the boiling point, sweeten if desired, and enjoy.

Plain Yogi Tea keeps refrigerated for several weeks.

4 qts

water

25

whole cloves

30

peppercorns

6-8 3-4"

cinnamon sticks

25

green cardamom pods

3-4"

gingerroot (scrubbed clean, not peeled) thinly sliced

1 tsp.

black tea (or 1 tea bag), optional

Bring water to a fast boil in a stainless steel pot. Add whole cloves and let them dance for about 1 minute. Add peppercorns, cinnamon, cardamom and gingerroot. Turn heat down so it is just simmering, cover, and let lightly boil for 45-60 minutes. Remove from heat, add black tea, and let sit for another hour (or overnight). This way it gets nice and strong so you can best enjoy this potent spice blend! Then strain and refrigerate.

VARIATIONS:
Add 1 Tbsp. or more of Fennel seeds with the other spices. This will make the tea somewhat diuretic, and gives a nice sweet flavor.

Summer Cooler: Mix plain Yogi Tea with apple juice and serve with ice and a twist of lemon.

Yogi Tea Frappe: Blend plain Yogi Tea with milk of choice, a few ice cubes, sweetener. Top with a dollop of whipped cream if you like. Sprinkle with cinnamon powder. Absolutely divine.

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professional medical advice, diagnosis, or treatment. Always seek professional medical advice from your physician or other qualified
healthcare provider with any questions you may have regarding a medical condition.

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